The Freshman Cook: Roasted Tomato Bruschetta

Roasted Tomato Bruschetta is one of my favorite appetizers. I think it could become one or your favorites also. It is a wonderful make ahead starter for a meal, or a dinner party. Let me know what you think!

Roasted Tomato Bruschetta

2 pounds Fresh Roma Tomatoes

1/2 cup Extra Virgin Olive Oil

2 teaspoons dried Basil

1 teaspoon fresh Rosemary Leaves, crushed

1/2 cup chopped Red Onion

3 cloves Garlic, chopped

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1/2 cup diced Fresh Mozzarella Cubes

1/4 cup sliced Fresh Basil

Add Olive Oil to a bowl.

Add the basil, rosemary, garlic, salt, pepper and…


to the bowl.

Heat a pot of water to boiling.

Put 2 roma tomatoes in the pot.

Let them boil for 2 minutes.

When you take them out, put two more in and repeat 

the process until all the tomatoes are boiled, 2 at a time.

They are easier to handle that way.

Peel the tomatoes, cut off the ends.

Chop the tomatoes into smaller pieces.

Stir up the bowl.

Cover a cookie sheet with foil. 

Spread the mix in the pan.

Put it in a single layer.

Bake in the oven for about 40 minutes at 350 degrees.

Remove from oven and let cool.

Put tomato mix in a bowl and add chopped basil and 

mozzarella chunks.

Slice the bread into 1/2″ slices. 

Bake in the oven for about 5 minutes at 375 degrees.

Remove the toasted bread from the oven, and 

top with roasted tomato mix.


Thank you for joining me today!

I hope you will join me tomorrow for our Tomato & Feta Pasta Salad.

See you then!

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